Tortilla de patatas

Ingredients

• 1⅔ lbpotatoeswaxy; raw, cut into thin slices or cubes, or pre-boiled
• 6eggsmedium, beaten
• 1onionlarge, finely diced or cut into strips
• 4 tbspolive oilfor frying the potatoes and setting the omelette; some use neutral oil
• 2 clovesgarlicfinely chopped
• ⅔ cupmilkwhisked with the eggs
• 2 tbspparsleychopped, for sprinkling or mixed into the eggs
• ½ tsppaprikasweet, to season the eggs
• saltto taste
• pepperto taste

Method

1. Peel the potatoes and cut them into thin slices or small cubes. You can use them raw, or boil them in water first and let them cool completely.
2. Peel the onion and garlic and dice them finely. The onion can also be cut into thin strips if you prefer.
3. Heat the olive oil in a nonstick frying pan and cook the potatoes over medium heat for about 15 to 20 minutes, turning them regularly, until they're almost tender. Pre-boiled potatoes will need much less time.
4. Add the onion and garlic to the potatoes and fry for about 5 minutes more, until the onion is soft and translucent. Season everything with salt and pepper.
5. In a large bowl, whisk the eggs thoroughly with the milk, salt, pepper and paprika.
6. Fold the potato mixture into the eggs and let it sit for a moment. Then tip everything back into the pan and spread it out evenly. Alternatively, pour the egg mixture straight over the potatoes in the pan.
7. Cover the pan and let the tortilla set over low heat for about 10 to 15 minutes. Give the pan a gentle shake now and then so nothing sticks.
8. Lay a flat lid or a large plate over the pan, flip the tortilla over in one confident move, and slide it back into the pan uncooked side down. Cook for a few more minutes until that side is golden too.
9. Turn the tortilla out onto a serving plate, cut it into wedges like a cake and scatter over the chopped parsley. Serve warm or cold.

Tips and variations

If flipping makes you nervous, let the tortilla set in the oven instead, in a quiche dish or baking dish, for example. For especially tender potatoes, you can deep-fry them in oil and drain them well rather than pan-frying. Add red pepper and Manchego to the eggs and you've got a Catalan tortilla; chorizo, peas, courgette, asparagus or tuna all work nicely too, and swapping the milk for cream makes the mixture richer. For a tapas evening, cut the cold tortilla into bite-sized pieces, spear them with cocktail sticks and set them out with Serrano ham, olives and salad.